Karina's Quinoa Salad with Pears, Baby spinach and Chick Peas in Maple Vinaigrette

Prep Time

15 minutes

Cooking Time

20 minutes


4/ main dish, 6/ side dish


1 Cup Quinoa

Sea Salt

2 handful of organic baby spinach leaves

1 large ripe pear

1/2 cup chilled chick peas, rinsed and drained

2 tbl fresh chopped parsley

salt and pepper to taste

For Maple Vinaigrette Dressing:

4 tbl. olive oil, 3 tbl. golden balsamic vinegar, 2 tbl. pure maple syrup


Using fine sieve, rinse quinoa thoroughly with cold water. Place the quinoa in a saucepan. Add 2 cups of water and pinch salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender (approx. 20 minutes). Fluff with fork and put in large salad bowl. Add the spinach, pear, chick peas and parsley to quinoa and fluff. Whisk together the vinaigrette, pour it over the salad and toss gently to coat. Season to taste with salt and pepper. Just before serving, add the toasted peans and lightly combine.